Red Bell Pepper Pasta

Monday, July 4, 2016

Remember how I told you that I am obsessed with lemon zest and salt right now? I put it on my granola, I put it on my ice cream, and now, here it is on a fresh summer pasta! This pasta was me trying to use up a few last (random) things from our kitchen in Austin, but it turned out deliciously! I was very impressed with the lemon, chickpea, basil blend.

I really should experiment more often! And I plan on doing it a lot once we get to the house we are renting this summer. I just walked through it this week, and I am super excited, because it is beautiful! I think it will be a really great move for us, even if it will only last the summer! Happy weekend!

Preheat your oven to 400°F. On a rimmed baking sheet, lined with a silicone mat, pour your chickpeas in an even layer. Pour the olive oil over the top and then toss to coat the chickpeas. Sprinkle with one teaspoon of sea salt and toss again. Cook for 15-20 minutes, until they are golden brown and slightly crisp.

While you are baking the chickpeas (ideally, about 10-12 minutes baking), prepare your noodles according to package directions.

Once the noodles are done, drain the water out, and immediately mix in the pesto. Sprinkle the basil leaves over the top.

Once the chickpeas are done, remove them from the oven, pour over the top of the pasta. Sprinkle pasta with lemon zest and the remaining 1/2 teaspoon of sea salt (if this seems like too much for you, set the sea salt on the table to be sprinkled on individual servings, as needed)